Enjoy this recipe from From Grandma's Kitchen Cookbook- Now Updated with Photos.
Submitted by: Jo Ann from Gooseberry Patch
8-oz. pkg. cream cheese, softened
3/4 lb. powdered sugar
16 oz. whipped topping
1 pt. blueberries
1 c. chopped pecans
2 9-inch graham cracker pie crusts
In a large mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar; mixing and scraping the sides of the bowl until mixture is smooth. Add whipped topping and continue to mix until well blended. Stir in blueberries and pecans; mix well. Pour mixture into pie crusts and chill before serving. Makes 16 servings.